Mexican Turkey Burgers with Pico de Gallo

"I serve this without the roll for a great low-carb meal. If you decide to use a roll, drain the Pico de Gallo before placing on top of the burger to prevent the bun from getting wet. Fresh cilantro is a must for the Pico de Gallo. While you may choose to use a little cooking spray, it is not necessary as the burgers, at first a little sticky, will firm up as they cook."

Directions

In a bowl, mix together the tomatoes, the 1/3 cup chopped onion, 2 of the 4 cloves of minced garlic, serrano chile pepper, lime juice, and cilantro. Stir in salt and pepper to taste, and set aside.

Place the ground turkey in a bowl. Add the egg, the 1/2 onion, minced, remaining 2 cloves minced garlic, coriander, celery salt, chili powder, cumin, and chopped parsley. Using your hands, work the mixture until all ingredients are evenly blended. Form mixture into 4 patties.

Heat a large, non-stick skillet for medium-high heat. Cook the turkey burgers for 5 minutes per side, or until no longer pink in the center and juices run clear. Reduce the heat as necessary during cooking. Serve with Pico de Gallo salsa.

Footnotes

Most Helpful Positive Review

Jul 27, 2006

Delicious, and loved the pico de gallo! They were a little mushy, so in order to cook them on an outdoor grill I had to lay down tinfoil and spray with some Pam... but it totally worked. My boyfriend is a ketchup fan and was hesitant to eat a burger without it, but LOVED them and asked that I suggest others put Sour Cream on them as well as it makes it perfect! Thanks for the awesome recipe.

Most Helpful Critical Review

I have to echo most of the other reviews. The burgers themselves were a bit bland and could use something.. perhaps garlic salt or some spicy ketchup? The pico de gallo sauce was fantastic and really made this recipe stand out. In fact next time I will make a little more of the pico de gallo because I couldn't stop eating it. Served with mexican rice and chips makes for a nice mexican style meal. Thanks!

My husband and I loved this recipe! I reduced the amount of cilantro to 1/4 cup (we are not big fans) and it was excellent. Very healthy, too. I don't think the fat content in the nutrition info box is correct. My calculations were much lower, but we ate these without the bun.

This should be wonderful. I have made almost the exact same recipe for ten years and it turns out perfect, moist and juicy every time. I add a little olive oil to the meat mixture and nothing sticks. The Pico de Gallo is similar to the salsa I use and should be very tasty. I'll make this recipe for supper today. Thanks!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.